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Tytuł:
Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables
Autorzy:
Lozowicka, B.
Jankowska, M.
Powiązania:
https://bibliotekanauki.pl/articles/15605.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
water processing
food processing
thermal processing
pesticide
fruit
vegetable
processing treatment
Opis:
Fruit and vegetables are a valuable and essential component of a human diet. Unfortunately, the widespread and increasingly popular use of pesticides has largely magnified quantities of pesticide residues in these plant products. Among the best methods for removal of these contaminants from food of plant origin are food processing technologies, which affect the levels of pesticide residues to various degrees. The aim of this study was to compare the effects of different water and thermal processing treatments on pesticide residue concentrations in selected fruit and vegetables obtained from controlled field and tunnel trials. Black currants, broccoli, strawberries and tomatoes sprayed with plant protection products were analyzed. Washing by immersion in chlorine and in ozonated water as well as boiling were used to assess the removal of eleven pesticides in blackcurrants, broccoli, strawberries and tomatoes. Processing factors, which were determined for each combination of a pesticide, commodity and processing method, ranged between 0.03 and 1.66. Washing in ozonated water was more effective than washing in chlorinated water. However, high temperature at boiling caused a significant decrease in the concentration of most compounds (up to 97%), although there were some exceptions. The thermal treatment proved to be the most effective technological process removing pesticide residues from different commodities. The water and thermal processing technologgies tested in this experiment are promising methods for fast and simple removal of pesticide residues from broccoli, black currants, strawberries, tomatoes and possibly other commodities.
Źródło:
Journal of Elementology; 2016, 21, 1
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables
Autorzy:
Łozowicka, B.
Jankowska, M.
Powiązania:
https://bibliotekanauki.pl/articles/1189826.pdf
Data publikacji:
2016
Wydawca:
Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
Tematy:
water processing
food processing
thermal processing
pesticide
fruit
vegetable
processing treatment
Opis:
Fruit and vegetables are a valuable and essential component of a human diet. Unfortunately, the widespread and increasingly popular use of pesticides has largely magnified quantities of pesticide residues in these plant products. Among the best methods for removal of these contaminants from food of plant origin are food processing technologies, which affect the levels of pesticide residues to various degrees. The aim of this study was to compare the effects of different water and thermal processing treatments on pesticide residue concentrations in selected fruit and vegetables obtained from controlled field and tunnel trials. Black currants, broccoli, strawberries and tomatoes sprayed with plant protection products were analyzed. Washing by immersion in chlorine and in ozonated water as well as boiling were used to assess the removal of eleven pesticides in blackcurrants, broccoli, strawberries and tomatoes. Processing factors, which were determined for each combination of a pesticide, commodity and processing method, ranged between 0.03 and 1.66. Washing in ozonated water was more effective than washing in chlorinated water. However, high temperature at boiling caused a significant decrease in the concentration of most compounds (up to 97%), although there were some exceptions. The thermal treatment proved to be the most effective technological process removing pesticide residues from different commodities. The water and thermal processing technologgies tested in this experiment are promising methods for fast and simple removal of pesticide residues from broccoli, black currants, strawberries, tomatoes and possibly other commodities.
Źródło:
Journal of Elementology; 2016, 21, 1; 99-111
1644-2296
Pojawia się w:
Journal of Elementology
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Estimating Environmental Impact Potential of Small Scale Fish Processing Using Life Cycle Assessment
Autorzy:
Astuti, R. S. D.
Hadiyanto, H.
Powiązania:
https://bibliotekanauki.pl/articles/123450.pdf
Data publikacji:
2018
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
wastewater treatment
fish processing
life-cycle assessment
Opis:
Post-harvest handling / processing of fishery commodities requires large amounts of water and energy to overcome their perishable properties. Water is needed as raw/auxiliary material and to ensure that the production process and its environment meet the sanitary and hygiene principles. Meanwhile, large amount of energy is required for the transportation of raw materials and products, cold chain system during the process and operations of processing machines. They contribute towards the environmental impact of fish processing. This study used life cycle assessment to estimate the potential environmental impact of small scale mackerel fish processing. The results showed that the fish processing has contributed to 0.079 kg SO2 eq acidification potential, 9.66 kg CO2 eq climate changGWP 100, 0.02 kg PO4 eq Eutrophication-generic, 0.17 kg 1.4 DCB eq human toxicity-HTP inf, and 0.0015 kg ethylene eq photochemical oxidation-high NOx. Wastewater treatment implementation simulation showed elimination of direct emissions that contribute to eutrophication and increasing the potential of other process associated with energy consumption.
Źródło:
Journal of Ecological Engineering; 2018, 19, 6; 65-74
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Copper droplets agglomeration/coagulation in the conditions similar to industrial ones
Autorzy:
Wołczyński, W.
Sypien, A.
Tarasek, A.
Bydałek, A. W.
Powiązania:
https://bibliotekanauki.pl/articles/352214.pdf
Data publikacji:
2017
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
thermo-chemical treatment
copper droplets
post-processing slag
coagulation
Opis:
The studied copper droplets suspension in the liquid slag came from the direct-to-blister technology developed in the KGHM - Polska Miedź S.A. plants. A treatment by the stimulators and reagents was performed in the conditions delivered / ensured by the BOLMET S.A., Wiechlice. These conditions were similar to those usually applied to the industrial process. Particularly, this treatment was similar, to some extent, to that known for the electric arc-furnace technology employed in the Smelter and Refinery Plant, Głogów. An effectiveness of the newly developed and patented complex chemical/reagent for the copper removal from slag was tested during the treatment. The effect of the liquid slag stirring on the copper droplets self-cleaning was also analysed. The performed test confirmed the effectiveness of the studied complex reagent in agglomeration, coagulation and sedimentation of the copper droplets.
Źródło:
Archives of Metallurgy and Materials; 2017, 62, 1; 289-296
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Aspekty obosnovanija parametrov i rezhimov raboty pnevmoseparatora maslichnogo syrja podsolnechnika
Aspects of foundation parameters and modes of sunflower pnevmoseparatora oilseeds
Autorzy:
Zadosnaja, N.
Powiązania:
https://bibliotekanauki.pl/articles/77316.pdf
Data publikacji:
2015
Wydawca:
Komisja Motoryzacji i Energetyki Rolnictwa
Tematy:
postharvest treatment
sunflower seed
cleaning
separation
grain processing
aerodynamic property
Źródło:
Motrol. Motoryzacja i Energetyka Rolnictwa; 2015, 17, 9
1730-8658
Pojawia się w:
Motrol. Motoryzacja i Energetyka Rolnictwa
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Wpływ termostatowania na zmiany tekstury w obrabianej termicznie marchwi różnymi metodami
Influence of thermostatic processing on changes in texture of carrot subjected to thermal treatment by different methods
Autorzy:
Półtorak, A.
Wierzbicka, A.
Biller, E.
Powiązania:
https://bibliotekanauki.pl/articles/289942.pdf
Data publikacji:
2005
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
termostatowanie
tekstura
obróbka termiczna
marchew
thermostatic processing
texture
thermal treatment
carrot
Opis:
W pracy przedstawiono wpływ termostatowania obrobionej w różnym stopniu i różnymi metodami marchwi. Zastosowane metody to: obróbka w piecu wielofunkcyjnym z wykorzystaniem funkcji gotowania w parze w czasie 5, 10, 15, 20 min. oraz obróbka w steamerze w środowisku podwyższonego ciśnienia (150kPa) i temperatury (111°C) w czasie 4, 6, 8, 10 min. Czas trwania procesu termostatowania w temperaturze 60°C wynosił 15, 30, 45, 60, 75, 90, 105, 120 min. od zakończenia obróbki termicznej.
The paper presents an influence of thermostatic processing of carrot with varying degrees and by different methods. The following methods were applied: the processing in a multifunctional furnace using a function of boiling in steam within 5, 10, 15 and 20 min and the processing at elevated pressure (150kPa) and temperature (111°C) within 4, 6, 8 and 10 min. The time of thermostatic processing at the temperature of 60°C was 15, 30, 45, 60, 75, 90, 105 and 120 min. after completing the thermal treatment.
Źródło:
Inżynieria Rolnicza; 2005, R. 9, nr 9, 9; 287-294
1429-7264
Pojawia się w:
Inżynieria Rolnicza
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Post-processing of titanium 3D printouts with radio frequency plasma
Autorzy:
Grabarczyk, Jacek
Jastrzębski, Krzysztof
Wrotniak, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/1844865.pdf
Data publikacji:
2021
Wydawca:
Akademia Górniczo-Hutnicza im. Stanisława Staszica w Krakowie. Polskie Towarzystwo Biominerałów
Tematy:
post-processing
plasma treatment
3D printing
titanium printouts
RF plasma
Opis:
Additive manufacturing is a technology of great interest for biomedical engineering and medicine since it enables to mimic natural structures. The 3D printouts require post-processing to ensure desired surface properties and interaction with living matter. The presented research focuses on novel approaches involving plasma treatment of Ti6Al4V scaffolds obtained by Direct Metal Printing. Solid samples and scaffolds of two various geometries were treated in atmospheres of pure argon, argon and oxygen or pure oxygen. The effect of post-processing was evaluated with scanning electron microscopy, measurements of mass, and surface roughness. In all the examined cases the proposed post-processing method reduces the amount of loosely bonded powder particles remaining after printing. The changes of mass before and after the treatment are much lower than in the case of popular wet chemical methods. The character of undergoing post-processing depends on the process atmosphere resulting in physical etching or the combination of physical etching and chemical oxidation. The action of argon or argon/ oxygen plasma reduces mass to the level of only 1% while by use of pure oxygen atmosphere even the slight increase of the overall sample mass is observed. The plasma etching was successfully introduced for the treatment of titanium 3D printouts to minimize the detachment of powder particles. That method not only is much softer than chemical etching but it can also lead to specific surface structurization that may be beneficial regarding medical applications of such printouts.
Źródło:
Engineering of Biomaterials; 2021, 4, 160; 8-14
1429-7248
Pojawia się w:
Engineering of Biomaterials
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of the wastewater from chosen food processing industries on a quality of water in the mouth section of River Odra
Wpływ ścieków z wybranych zakładów przemysłu spożywczego na jakość wód powierzchniowych na terenie miasta Szczecina
Autorzy:
Wira, J.
Tarnowski, K.
Powiązania:
https://bibliotekanauki.pl/articles/85105.pdf
Data publikacji:
2000
Wydawca:
Akademia Pomorska w Słupsku
Tematy:
waste water
food processing industry
water quality
mouth section
Odra River
waste water treatment plant
Szczecin city
biological treatment
sewage treatment
biological sewage treatment
Opis:
Influence of the wastewater from chosen food processing industries located in Szczecin on a quality of receiver’s water was presented. The theoretical part of the paper comprises general fundamentals of the biological treatment of the wastewater, the sources of the wastewater and their impact onto a sewerage system and the receiver at meat processing and dairy industries were also presented in this part of the paper. Szczecin Dairy and Szczecin Poultry Processing Company are both equipped with biological wastewater treatment plants. The treated wastewater is discharged to the receivers that are directly linked to River Odra, thus has an impact on the quality of River Odra water. Basing on a performed research on parameters of untreated and treated wastewater, the treatment performance of the wastewater treatment plants was described as well as an attempt to estimation of an impact of the wastewater onto the receiver was made.
W pracy został przedstawiony wpływ wybranych zakładów przemysłu spożywczego zlokalizowanych w Szczecinie na jakość wody w odbiorniku. Teoretyczna część pracy opisuje generalne zasady biologicznego oczyszczania ścieków, źródła ścieków w omawianych zakładach - przetwórstwa mięsnego i mleczarni, a także wpływ tych ścieków na odbiornik. Ścieki ze Szczecińskich Zakładów Drobiarskich „DROBIMEX-HEINTZ” oraz Szczecińskich Zakładów Mleczarskich są oczyszczane w biologicznych oczyszczalniach ścieków. Oczyszczone ścieki są odprowadzane do odbiorników bezpośrednio połączonych z rzeka Odra, w związku z czym maja wpływ na jakość jej wód. W oparciu o przeprowadzone badania parametrów nie oczyszczonych i oczyszczonych ścieków dokonano oceny w/w zakładów na jakość wody w rzece Odrze w jej ujściowym odcinku.
Źródło:
Baltic Coastal Zone. Journal of Ecology and Protection of the Coastline; 2000, 04
1643-0115
Pojawia się w:
Baltic Coastal Zone. Journal of Ecology and Protection of the Coastline
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pilot production and estimation of Triticale flakes
Autorzy:
Fornal, J.
Sadowska, J.
Kaczynska, B.
Jaroch, R.
Wodecki, E.
Powiązania:
https://bibliotekanauki.pl/articles/1371729.pdf
Data publikacji:
1992
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
processing
hydrothermal treatment
flake
Polska
flake production
Triticale
property
cereal industry
quality
Źródło:
Polish Journal of Food and Nutrition Sciences; 1992, 01, 1; 15-22
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Laser Feeding on Heat Treated Aluminium Alloy Surface Properties
Autorzy:
Labisz, K.
Tański, T.
Janicki, D.
Borek, W.
Lukaszkowicz, K.
Dobrzański, L. A.
Powiązania:
https://bibliotekanauki.pl/articles/353371.pdf
Data publikacji:
2016
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
manufacturing and processing
ceramic powder
laser surface treatment
aluminium alloys
HPDL laser
Opis:
In this paper are presented the investigation results concerning microstructure as well as mechanical properties of the surface layer of cast aluminium-silicon-copper alloy after heat treatment alloyed and/ or remelted with SiC ceramic powder using High Power Diode Laser (HPDL). For investigation of the achieved structure following methods were used: light and scanning electron microscopy with EDS microanalysis as well as mechanical properties using Rockwell hardness tester were measured. By mind of scanning electron microscopy, using secondary electron detection was it possible to determine the distribution of ceramic SiC powder phase occurred in the alloy after laser treatment. After the laser surface treatment carried out on the previously heat treated aluminium alloys, in the structure are observed changes concerning the distribution and morphology of the alloy phases as well as the added ceramic powder, these features influence the hardness of the obtained layers. In the structure, there were discovered three zones: the remelting zone (RZ) the heat influence zone (HAZ) and transition zone, with different structure and properties. In this paper also the laser treatment conditions: the laser power and ceramic powder feed rate were investigated. The surface laser structure changes in a manner, that there zones are revealed in the form of. This carried out investigations make it possible to develop, interesting technology, which could be very attractive for different branches of industry.
Źródło:
Archives of Metallurgy and Materials; 2016, 61, 2A; 741-746
1733-3490
Pojawia się w:
Archives of Metallurgy and Materials
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-10 z 27

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